Moroccan-Spiced Squash, Spinach and Feta Pie Recipe
More than just your average veggie pie, this Moroccan twist on a British classic brings a hint of spice to the dish. Enjoy it with a refreshing mix of tomato salad and minted yoghurt to help cool down your palate.
Serves 2-3 Total Time 1 hour
- 1 butternut squash, peeled, deseeded and cut into 2.5cm chunks
- 2tbsp light olive oil
- 1tbsp harissa
- 100g baby spinach
- 200g feta, cut into 1cm pieces
- 1tbsp mint leaves, roughly chopped
- 1tbsp coriander, roughly chopped
- ½ x 270g packet filo pastry
- 2tsp dukkah
1. Preheat the oven to 220°C/200°C Fan/Gas Mark 7 and line a roasting tray with foil. Rub the squash with half the oil and the harissa, put into the prepared tray and roast for 15-20 mins, or until golden brown and just cooked through. Remove the squash from the oven and turn the temperature down to 190°C/170°C Fan/Gas Mark 5.
2. Put half the squash into a blender with 100ml water, roughly blend for 20-30 secs, then add to a medium saucepan with the spinach. Cook over a medium heat until the spinach has wilted. Add the remaining squash pieces to the saucepan and mix thoroughly, then add the feta and two-thirds of the fresh herbs. Check the seasoning and add a little salt if necessary (the feta is quite salty already). Put the mix into a 22cm round pie tin and flatten down.
3. Take a sheet of filo pastry and lightly brush the top surface with a little of the remaining olive oil. Making sure the oiled side is facing up, gently place it on top of the pie mixture, scrunching it slightly to create height and texture. Repeat until the pie’s surface is covered, then sprinkle the dukkah over the pastry.
4. Bake in the oven for 20 mins. When cooked, scatter with the remaining fresh herbs and serve.
CHEF’S TIP: This is a great recipe to use up that bag of spinach in the fridge that’s just a little too wilted for a salad.